Chicken Wraps with Mango Chutney

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 1 tablespoon curry powder 
• 3 tablespoons green onions sliced
• 2 cups spring greens mixed
• 0.3 teaspoon kosher salt 
• 0.5 cup greek yogurt 2% reduced-fat
• 0.3 cup mango chutney 
• 8.8 ounce naan bread white
• 1 tablespoon olive oil 
• 12 ounce chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• plastic wrap
• meat tenderizer

Directions

1. Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
2. Cut each chicken breast half in half crosswise.
3. Combine curry powder, salt, and 1/4 teaspoon pepper.
4. Sprinkle curry mixture over both sides of chicken.
5. Heat a large nonstick skillet over medium-high heat.
6. Add oil; swirl to coat.
7. Add chicken to pan. Cook 3 minutes on each side or until done.
8. Remove from pan; let stand 5 minutes.
9. While chicken stands, combine yogurt, chutney, green onions, and remaining 1/4 teaspoon pepper in a small bowl.
10. Warm naan according to package directions; cut in half crosswise.
11. Cut chicken into 1/2-inch-thick slices.
12. Spread yogurt mixture evenly over naan halves. Top evenly with greens and chicken; roll up.